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Fish with garnished cucumber garnish

Fish with garnished cucumber garnish


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we wash the fish, we dry it with a napkin

pass them through breadcrumbs mixed with a little salt, fry them and then take them out on a plate and sprinkle them with lemon juice

peel the cucumbers, cut them into cubes, wash the tomatoes, then drain the seeds and cut them into quarters

In a small bowl, sauté the cucumbers in melted butter, then let them simmer for 5 minutes on low heat, add the tomatoes and continue to boil together for 2 minutes. Incorporate the cheese mixed with sour cream, season with salt and pepper to taste, after a few short boils add the chopped dill and turn off the heat.

good appetite


Fish with green beans and tzatziki sauce

The recipe for diabetic fish with green beans and tzatziki sauce is suitable for both lunch and dinner. We present below the necessary ingredients, preparation and nutritional values.

Number of servings: two portions.

Preparation time: Ten minutes.

Cooking time: 20 minutes.

Total time: 30 minutes.

Necessary ingredients for fish with green beans and tzatziki sauce:

  • two small fish fillets (about 80 grams each)
  • two slices of wholemeal bread (about 30 grams each).

For the gasket:

  • a tablespoon of butter
  • 400 grams of green beans
  • two cloves of crushed garlic
  • salt and pepper to taste.

For the tzatziki sauce:

  • a small yogurt (about 150 grams)
  • two small cucumbers
  • half a bunch of dill
  • a clove of garlic
  • two tablespoons olive oil
  • a red hot pepper
  • juice of half a lemon
  • salt and pepper.

Preparation for fish with green beans and tzatziki sauce:

  1. Place the fish pieces in a pan, then place the pan in the preheated oven.
  2. Meanwhile, prepare the garnish: heat a pan, add the butter and green beans, crushed garlic, salt and pepper. Leave the beans on the fire for a maximum of 10 minutes, stirring constantly.
  3. For the sauce, finely chop the cucumbers, then mix them with the yogurt, crushed garlic, olive oil, lemon juice, salt, pepper and some of the finely chopped dill.
  4. The plate will look like this: place the fish pieces and cover with tzatziki sauce, and put the green beans sprinkled with fresh dill and red hot pepper slices. Don't forget the wholemeal bread, browned in the pan for an intense taste and a crunchy texture that perfectly complements the dish.

Nutrients for one serving:

  • calories: 448 kcal
  • protein: 30 grams
  • carbohydrates: 25 grams
  • fat: 25 grams.

Try our recipe for: Cabbage meal with chicken legs.

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How to make pickle jam

ingredients:

1 1/2 tablespoons of seeds

1 1/2 tablespoons & # 539e seeds & # 539e of & # 539elin & # 259

Method of preparation:

In a large bowl, place the cucumbers, onions and salt. Add enough water to cover the vegetables. Cover and let stand at room temperature for 2 hours.

Drain the vegetables in a strainer, pressing to remove excess liquid.

& Icircntr-o oal & # 259 mare, combine & # 539i zah & # 259rul, o & # 539etul, semin & # 539ele de mu & # 537tar & # 537i semin & # 539ele de & # 539elin & # 259. Bring the composition to the boil, stirring constantly until the sugar has completely dissolved.

Add the vegetables and leave everything to boil. Reduce the heat from the stove and stir frequently for 10 minutes. & Icircndep & # 259rta & # 539i pot on the fire. Put the jam in the jars and screw the lid on tightly. & Icircn frigider, gemul & # 539ine c & acircteva s & # 259pt & # 259m & acircni.

Share & icircn dishes: Crispy chicken breast with baked potato garnish

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Mackerel with mayonnaise

Preparation time: 45 minutes (low complexity) Ingredients: 300 g mackerel marinated in oil 1/2 kg white onion and red onion a cup of vinegar salt, pepper, allspice berries, bay leaf, lemon for garnishing mayonnaise obtained from a boiled egg, one raw and 100 ml oil Preparation: Cut julienned onions, scald in a bag of vinegar, a cup of water, spices. Leave to cool, then add the mayonnaise and the fish that was taken out of the marinade, drained on a napkin. Garnish with lemon slices.


1 large cucumber,
200 g tuna in oil,
50 g butter,
1/2 lemon,
1/2 red pepper,
1-2 cucumbers cornison in vinegar,
1 hard boiled egg white,
salt pepper,

Peel a squash, grate it and cut it into 2 pieces and then cut it into 4 pieces. We will place the tuna paste on them.

Separately mix the butter with the tuna, you can use the mixer until you get a paste. Add lemon juice, salt and pepper.

The egg white, the cornice, the pepper are cut into small cubes and put in tuna paste.

The formed composite is left to cool until serving.

Pasta is served with slices of cucumber, but can also be placed between slices of bread.


Happyhomemaker88 & # 8217s Simple Hokkien Lunch

Poriddge with Side Dishes

Hello dear friend i

Today we present a simple menu, at least in the acceptance of our friend. On this occasion, choesf also reveals some details about her family. The recipes are part of Hokkien's cuisine, the ethnic group her husband belongs to.

"My father-in-law was an immigrant from Fujian, China, part of the Hokkien ethnic group. He came to work in Malaysia at a very young age. At that time, boats full of Chinese came to the countries of Southeast Asia in search of a means of survival, bringing with them their haze of agony and very little money. My husband likes to remind our children what a hard but successful life their grandfather had from my father, at a time when there was not much money for food, and lunch usually consists of a large bowl of porridge. and some prunes.

My husband grew up with the tradition of simple meals, consisting of porridge accompanied by one or two other dishes such as fried fish and pickled lettuce. They didn't have rice on the table like we did, and apart from the porridge, they only cooked pasta or dumplings.

Because the weather is extremely hot and humid for a few days, cooking porridge was the ideal solution and I took some photos to show you a typical Hokkien meal. The only thing I forgot to buy are the sweet potatoes I should have added to the porridge. So today will be a simple porridge.
Hundreds of years ago, sweet potatoes were bought from the Philippines and successfully planted in Fujian, China. Later, when the rice crop was very weak due to the drought, sweet potatoes were added to the porridge to enhance it.

Nowadays simple porridge is given to young children, the elderly and convalescents, because it is easy to eat and digest. There is another version of porridge known as Teochew Porridge (another province in China) that has more water, and the rice grains are not as soft as in the Hokkien recipe.


My husband loves this porridge so much that he always wants a big bowl full of eyes.

Fish that is fried in a pan. Serve sprinkled with soy sauce. My family loves to eat fried fish with porridge.


A typical Hokkien combination is porridge with radish omelet, or & # 8211 Chye Poh N’ng & # 8211 in the Hokkien dialect or & # 8211 Choy Poh Tan- in Cantonese. It is mandatory.

Small, salty and crunchy fish (like our anchovies or sprats) are eaten with every sip of porridge. My youngest son's favorite combination.

I also like to have a plate of vegetables: this is a stewed green bean dish with julienned carrots and pieces of tofu.

A small bowl with muffled, soft hazelnuts.
A kind of pickled lettuce & # 8230
and


Tau Khiam
A small piece of & # 8211 Tau Khiam- in the Hokkien dialect is called a variant of very salty soy cheese from which only one crumb is eaten in one gulp of porridge. "

Note: Thank you very much for sharing these details with your family.


Duck with pickles with the duchess potato garnish

Ingredient:

  • 1 duck of 1,750 kg
  • 500 g pickles
  • 2 dill ties
  • 400 g tomatoes or 1 tablespoon pasta broth
  • salt
  • pepper
  • thyme
  • 400 g potatoes
  • 1 1/2 tablespoons flour
  • 1 or
  • 150 g butter
  • oil
  • 1/2 cup wine

Method of preparation:

Fry the duck in a hot oven for about 20 minutes then cut into 12 equal pieces. Separately, lightly fry the oil, 3/4 tablespoon flour, 1 chopped onion and boil for 20 minutes with 1 1 water, thyme, salt, pepper, wine, broth.

Strain over the duck pieces and simmer under the lid until ready.

Along the way, put the cucumbers (washed, cleaned, with the seeds removed, cut into equal pieces) and finish with chopped dill.


Cucumber salad with yogurt

Either you're here because you want to try to incorporate more healthy foods or try herbal alternatives to some dishes, or maybe because you want to find the perfect recipe. for lunch today, I hope you find the inspiration you need!

Today I will show you how to prepare a cucumber salad with yogurt, super creamy and tasty. This vegan recipe is perfect for lunch or dinner a light dinner due to the low carbohydrate content. It is a light and refreshing salad, perfectly synchronized with the arrival of warmer days! & # 128578 Cucumbers have always been among the first choices on the lists of vegans and non-vegans alike and there are many reasons.

Let me share with you some interesting information I found!

Cucumber has its origins in ancient India. Since then, it has spread through Ancient Greece, Rome, Europe, the New World, China and eventually became the fourth most cultivated vegetable in the world.

In the Roman Empire, cucumbers were eaten by both the nobility and the common people. In Italy, they were popular because of their variety and tastes. In addition to their culinary use, cucumbers have been added to medicinal remedies, treating, among other things, vision, prostate and even scorpion bites or infertility problems. Can you believe it? Emperor Tiberius (14-16 AD), for example, asked to eat cucumbers daily for a whole year. During the summer, special gardens were set up where only its vegetables were cared for, and during the winter, cucumbers were grown in mobile seedlings exposed to sunlight all day, or even artificially lit with mirrors.

After the fall of the Roman Empire, cucumbers declined in popularity for a long time, until they reappeared on Charlemagne's estates in the eighth and ninth centuries and eventually reached England only in the fourteenth century. Unfortunately, they were not well received during this period, but they enjoyed a fierce popularity in the middle of the seventeenth century and since then have stood out in the preferences of the crowds.

Did you know that a cucumber is made up of 95% water and contains ascorbic acid and caffeic acid which prevents water from being retained in the body? Due to its high water content, it improves body hydration and eliminates toxins. Because it is full of antioxidants, it protects you from seasonal infections.

Cucumber juice also contains magnesium which can help prevent high blood pressure. It is a miracle food for heart health because it contains lariciresinol, secoisolariciresinol and pinoresinothree lignans (plant hormones) that help reduce the risk of cardiovascular disease, the book notes, & bdquoHealing Foods& rdquo published by DK Publishing.

Cucumbers are an excellent source of silica, called the mineral of beauty. Let me tell you something: eating cucumber juice keeps your skin healthy and rejuvenated! & # 128578

Researchers have identified 73 different phenolic compounds in cucumbers, which have the potential to provide antioxidant and anti-inflammatory benefits! Research on cucumber phytonutrients focuses on three specific categories: flavonoids, lignans and terpenoids. Some even say that it is the healthiest food in existence, because its seeds contain a wide variety of phytonutrients. Contains vitamin K, molybdenum, vitamin B, pantothenic acid, vitamin C, vitamin B1, biotin (in the category of vitamins) and copper, magnesium, manganese, phosphorus and potassium (in the category of minerals).

In today's cucumber salad, juicy cucumber is combined with onion red, dill, sour cream vegan, honey, mustard and a little vinegar. This salad can be one of those side dishes that you can serve with anything. It is excellent for sandwiches, salads, and adds a crunchy texture in all the variants in which you decide to combine it.

Also, cucumber salad is suitable for people who follow a multitude of diets or dietary directions such as: keto, paleo or gluten free. In addition, the recipe is so quick and easy to make even children I can prepare it! & # 128578

I will explain the recipe step by step below, but I already let you know that it is extremely simple to make! For this recipe, you must:

  1. Cut the cucumber julienne and red onion, then add 1/2 teaspoon salt to a bowl.
  2. Let it drain for 15-30 minutes. Discard the collected liquid. This is a very good technique to use in case you want your salad to contain as little liquid as possible from cucumbers!
  3. Add dill, vegan sour cream, mustard, honey and a little vinegar.
  4. Mix everything well.
  5. That's all! & # 128578

If you decide to try this recipe for cucumber salad with yogurt, do not forget to tell me your opinion in the comments below! And I'm also curious, do you prefer this dish as your main meal, or do you think of salad more as a side dish? Bon appetit!

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To prepare the duck, lightly beat the yogurt in a large bowl. You will clean and grate the cucumber, after which you will squeeze as much water as possible and you will put it in the yogurt bowl. Now fry the cumin seeds for about a minute, until they start to give off a pleasant smell. Cool them and mix them in the batter with the sugar. Add salt and pepper to taste. For extra flavor, the sauce will be left to cool for a few hours.

For meatballs: you will cut the potatoes into large pieces and put them in a large pot with cold and salted water. Put the pot on the fire and cook the potatoes for 10-15 minutes. Drain the water and put the pot back on the fire to dry the potatoes. While they are still hot, pass them through the mincer or pass them well. Season them and let them cool.

Meanwhile, heat a little oil in a saucepan, add the spinach and stir constantly over high heat until soft. squeeze them through a strainer. Put the leaves on a kitchen towel to dry them better, and then chop the leaves into large pieces.

Heat the oil net in a pan, temper the mustard and cumin seeds until they start to sizzle. Take them off the heat and add them to the chilled mashed potatoes. Put the chopped spinach and season with salt and cayenne pepper. Form the meatballs from the mixture, flatten them and powder them with a little flour.

Heat a thin layer of oil in a large pan and fry the meatballs in several portions, about 2-3 minutes on each side. Drain them on a kitchen towel.

a bunch of cucumbers will be served next to the hot meatballs.

The recipe for Spinach and Potato Meatballs with Cucumber Sauce was inspired by Gordon Ramsey in the book World Cuisine - Fantastic Recipes Everywhere.


Method of preparation

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.



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